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Brioche bread pudding is the coziest, homiest, simplest and most satisfying winter dessert.
Well, my kids got their wish. A snow day. Potentially two snow days. It appears I was in denial as was our Echo Show (aka ) Alexa. When asked how much snow we would get Alexa answered with extreme authority “1.56 inches”. Now, who am I to argue with that?
She didn’t say 1-2 inches, she didn’t say that the information wasn’t available at this time, she said with confidence 1.56 inches. So of course we’re currently several inches deep (mind out of the gutter please). Let’s just say Alexa has been issued several demerits and is now trusted only with telling time and (sneakily) helping my boys with their math homework. Next time I’ll go old school and trust Al Roker instead of the eavesdropper in my kitchen.
The good news is we’re well stocked with plenty of bread and milk to survive the storm. I mean, it might be like an entire day before I’m able to get to the grocery store again so, phew. It’s not like I need an impending storm to send me fleeing to the store for carbs and dairy. A shortage of bread, milk and eggs in my house is as unlikely as me over-exercising and under binge-watching.
So seeing as I’ve got tons of bread and milk and I’m held captive in my house by mother nature, it’s a no brainer that I’m headed to the kitchen to make bread pudding. I mean, is there a better snow day treat than warm brioche bread pudding? I like my bread pudding like I like my men, a soft center with buttery, crusty edges and a hint of spice. And let me tell you, I would marry this bread pudding.
Brioche bread pudding is super easy and just right for a lazy snow day dessert or dressed up and served just out of the oven to guests. I got all fancy and divided my bread pudding between an oval baking dish and individual ramekins, but this is just as scrumptious baked in your standard 9×13 pan. The individual servings are great for entertaining though. A dollop of homemade whipped cream, a sprinkle of cinnamon and just sit back and wait for the oohs and aahs.
We’ll be oohing and aahing gathered around our fireplace, playing a board game and watching the snow fall even though I’m pretty sure it’s 80 degrees and sunny in Alexa’s world. She’s definitely going to bed without dessert.
- 2 Tbsp unsalted butter, softened
- 1 - 14 oz loaf brioche bread, cut or torn into 1 inch cubes
- 6 eggs
- 2 cups whole milk
- 2 cups heavy cream
- 1 cup granulated sugar
- 1 Tbsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cardamom (optional)
- 1/2 teaspoon salt
- powdered sugar for garnish
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Preheat the oven to 350 degrees.
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Use the butter to coat the bottom and sides of a 9x13 inch baking dish.
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Scatter the bread cubes in the dish.
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In a large bowl, whisk the eggs and add the milk, cream, sugar, vanilla, salt and spices.
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Pour over the bread cubes and let stand for 30 mins.
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Bake uncovered for about 45 mins (in the 9x13 baking dish) or until the custard is well puffed and set, but still soft in the center. The top and edges should be golden brown. Adjust the baking time for smaller dishes.
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Sprinkle with powdered sugar and serve warm.
This recipe makes one 9 x13 inch pan. You can also use 2 - 9 inch oval baking dishes, or 10 - 1 cup ramekins. Adjust baking times as necessary.
Karly says
Wow. Wowowow. This looks INSANELY good- exactly the way I want to start out my Saturday and Sunday. And every day that ends in -day.
Cathy says
Ha! Couldn’t agree with you more Karly!
Stine Mari says
Yumm, this sounds amazing and the photos are stunning!
Cathy says
Thanks so much! Nothing more comforting in the winter.
Yvonne says
How long would you bake in the ramekins? I wanna try this, looks yummy!
Cathy says
15 – 20 mins should do the trick depending on the size of the ramekin. when you hit 15 mins, just keep a close eye on it and pull it when it is nicely puffed and golden.
Traci says
Made this tonight! It was sooo yummy! I used vanilla flavored brioche and substituted 1 cup of heavy cream for eggnog. I would cut back to 1/2 cup of sugar.
Rabia Amini says
Simply divine!
Follow recipe to a T (just added 3 tbsp less sugar) and you can’t go wrong.
My in laws asked me to make two of these the next time – went down very well, the cardamon gives it a nice south Asian flavour twist! 10/10
Sprinkled with dried rose petals and flaked almonds!
Cathy says
So happy you enjoyed! I love the cardamom in this too, makes it a little different. And dried rose petals and almonds?! Amazing!
Donna says
Made this with a little less milk n 1/2 &1/2. Delicious. Added raisins and pecans.
Cathy says
Oooo! Love those additions!
Vicki says
I. made this yesterday for our 4th of July barbecue. It was absolutely fantastic, soft, creamy, and delicious. I served it with homemade vanilla ice cream. Everyone loved it! Even after being refrigerated overnight, it reheated beautifully, and still retained its original texture. Thank you for a wonderful recipe!
Cathy Roma says
So glad to hear it was a hit and that it held up for you after being refrigerated overnight. Great make-ahead tip. Thanks for sharing!
Jeremy says
Made this recipe in July. Wow
Cathy Roma says
That’s the best reaction ever! So happy you liked it!
Mary says
I made this tonight but didn’t realize I had no sugar so substituted with light brown sugar & added raisin. It turned out delish!! Witnesses making again! Thank you for recipe…
Nisha says
Made this as fun breakfast for my toddler. Didn’t have half n half so just used milk. Added raisins and some ripe banana pieces to make it more flavorful. Really good warm!
Cathy Roma says
Lucky toddler! Wish you were my mom.
Norma Martin says
I made this recipe today. Fabulous! Made a few tweeks, 1 cup blueberries, and 1/2 cup homemade cream cheese spread throughout. I used 1/2 the sugar and still was sweet enough. But then i have been eating healthy a long time and prefer less sugar. Used half brioche bread and half Ezekiel raisin bread. Enjoyed the edition of denser bread. Thank you for the delicious recipe!
Cathy Roma says
That sounds delish! I love your additions and tweaks. I’m going to have to try that cream cheese swirl next time!
Rasha says
Hello Cathy,
I made this bread pudding tonight cooked for 45 minutes on 350 F and the custard was liquid? Any suggestions.
Pauline says
Thank you for sharing! Can’t wait to try this! One question – does this freeze well? If so, for how long?
Cathy Roma says
Well best served after it’s baked, you can freeze bread pudding. Bake and cool the bread pudding before freezing. Be sure to wrap it tightly to prevent freezer burn. It will keep for up to 2 months in the freezer. Defrost overnight in the refrigerator, then let it stand at room temperature for an hour before reheating. Heat it in a 325 degree oven for 20-30 mins, or until heated through.
Carmine Bassano says
. . . absolutely delicious! Thank You for this wonderful recipe — easy enough for variations and additional creativity. But I followed the recipe straight this time and it was excellent. I left it in the oven for about 20 minutes after and it seems to have assisted its bouyancy (simply my nutty idea but it worked). As others have stated, next time I will cut some of the sugar — but I certainly cannot complain! Be well . . .
Brenda says
Loved this, it as even good the next morning for breakfast!
Cathy Roma says
Breakfast of champions!!